Crispy Tofu Rice Noodle Salad (Edit recipe)

Cook the Tofu:

1. Press tofu for at least 10–15 minutes to remove excess moisture.
2. Cube and toss with marinade and cornflour.
3. Air fry at 200°C for 12–15 minutes or pan-fry until golden and crispy. Let cool.

Prep the Eggs:

1. Boil 8 eggs to your preferred doneness.
2. Cool, peel, and store whole or halved.

Cook the Noodles:

1. Use 200g cooked rice noodles (cook per packed instructions & rinse under cold water)

Assemble the Salad:

1. In a large bowl, mix: noodles, edamame, carrot, cucumber, coriander, and spring onion.
2. Divide into 4 containers.
3. Top each with: a portion of crispy tofu and 2 boiled eggs

Dressing:

1. Mix dressing ingredients in a small container.
2. Store separately and drizzle on just before eating.